Countertop dill pickles

If your cucumbers are large or you have more than 18 small ones,
double this recipe. You need to have enough brine to cover the
cucumbers completely. Adapted from The Victory Garden Cookbook by Marian Morash (1982).

Clean the cukes. Smash the unpeeled garlic (no need to peel it).
Place cukes, garlic, dill, dill seed and pickling spice in a large
bowl.

In a pot, place kosher salt, white vinegar and water. Bring to a
boil and boil for 2 minutes. Pour hot brine over the cukes, and weight
down with a plate and something to keep the cukes submerged. Leave on
the counter for at least one day, and up to two days, then refrigerate.